양배추가루진딧물[Brevicoryne brassicae (Linnaeus)]의 생명표를 작성하고자 다채(Brassica campestris var. narinosa)를 기주로 7개 온도 (15, 18, 21, 24, 27, 30, 33±1℃, 65±5% RH, 16L : 8D)에서 온도발육 실험을 수행하였다. 24℃에서 온도별 사망률은 어린약충기간(1 st ~ 2 nd )에서 18%였고, 노숙약충기간(3 rd ~ 4 th )에서는 0%였다. 18℃에서 어린약충의 발육기간은 8.4일이었고, 온도가 증가 할수록 발육기간은 짧 아졌으며 노숙약충은 6.7일이었다. 선형회귀분석을 이용한 전체약충의 발육영점온도는 7.8℃였고, 유효적산온도는 120.1일도였다. 성충의 수 명과 산자수는 모든 약충이 사망한 15℃와 33℃를 제외하고 5개 온도에서 조사하였다. 성충수명은 21℃에서 14.9일이었고, 24℃에서 58.5개 의 산자를 생산하였다. 생명표에서 순증가율(Ro)은 24℃에서 47.5였으며, 내적자연증가율(rm)과 기간증가율(λ)은 27℃에서 각각 0.36, 1.43이 었다. 배수기간(Dt)은 27℃에서 1.95d이었고, 평균세대기간(T)은 30℃에서 7.43d이었다.

This study was conducted to investigate the β-glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of β-glucans, and the coarse fraction had higher contents of β-glucan than finely milled fractions. In all winter cereals, the β-glucan contents of raw flours were higher than those of their brans, and the highest β-glucan contents of every cereals were observed at 100 mesh 〉 or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest β-glucan contents (12.9%) at 140-200 mesh fraction. As compared with the β-glucan content of Chalbori among the various milling recoveries, the β-glucan was distributed more evenly throughout the endosperm but β-glucan content in bran of Chalbori was only 1.5%. However, β-glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that β-glucan distribution between high (Chalbori) and low β-glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, β-glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest β-glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the β-glucan contents, respectively. This results represent the fact that β-glucans affected the color of the flours and pounded grains of winter cereals.